Best Hot Brown Soup Recipes

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HOT BROWN SOUP



Hot Brown Soup image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

6 tablespoons unsalted butter, plus melted butter for brushing
1 small onion, diced
2 stalks celery, diced
1/2 clove garlic, minced
5 tablespoons all-purpose flour
1 quart low-sodium chicken broth
1 cup heavy cream
1 cup shredded white American cheese (about 4 ounces)
1 1/2 cups shredded cheddar cheese (about 6 ounces)
1 cup diced deli ham
1 cup diced leftover roast turkey
6 slices baguette
6 slices bacon
1/2 pint grape tomatoes, thinly sliced
3 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, celery and garlic and cook, stirring, until softened, about 4 minutes. Stir in the flour and cook, stirring, 1 minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the American cheese and 1 cup cheddar until melted. Add the ham and turkey and heat through, 3 to 4 minutes. Remove from the heat and keep warm.
  • Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, about 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning, until crisp, about 10 minutes; drain on paper towels, then crumble.
  • Toss the tomatoes, parsley, and salt and pepper to taste in a bowl. Ladle the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, the tomato-parsley mixture and bacon.

KENTUCKY HOT BROWN SOUP



Kentucky Hot Brown Soup image

On a school trip, I had a Hot Brown at the Galt House Hotel restaurant (if you ever come to Louisville, you may hear about the famous "Galt House"). I found this soup version on another recipe site and tried it. It was extremely similar to what I had then. The sandwich and the soup are deeelish!

Provided by Redneck Epicurean

Categories     Cheese

Time 40m

Yield 5 cups

Number Of Ingredients 12

1/4 cup butter or 1/4 cup margarine
1/4 cup minced onion
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon hot sauce
4 cups milk
1 cup shredded sharp cheddar cheese
1/2 cup chopped cooked ham
1/2 cup chopped cooked turkey
crumbled bacon
chopped tomato
chopped fresh parsley

Steps:

  • Melt butter in a Dutch oven over medium heat. Add onion; sauté until tender.
  • Add flour, garlic salt, and hot sauce; cook, stirring constantly, for 1 minute.
  • Gradually stir in milk; cook until thickened and bubbly.
  • Reduce heat; stir in cheese until melted. Add ham and turkey; cook, stirring occasionally, until heated, about 20 minutes. (Do not boil.).
  • Serve with toppings.
  • NOTE: When you have a hot brown sandwich, it is layered with ham and turkey slices, a couple of slices of bacon, a tomato, and totally smothered in cheese sauce. So if you want the "hot brown" experience, top the soup with the tomato, bacon, and a sprinkle of parsley. It is delicious! Also, the 30 minutes it takes goes rather fast since the meat is already cooked. It's mostly just getting everything hot and making the cheese soup.

Nutrition Facts : Calories 385, Fat 27, SaturatedFat 16.1, Cholesterol 98.8, Sodium 341.8, Carbohydrate 15.1, Fiber 0.3, Sugar 0.5, Protein 20.6

HOT BROWN SOUP



Hot Brown Soup image

I made this soup for a different take on hot brown sandwiches from Kentucky, and because I wan't something different than regular turkey soup or hot turkey sandwiches or pilgram's pie. Served with a salad and a hearty bread it makes a great meal and freezes quite well. I just have to remember to get a picture taken before the hoards decend and clean out the pot. I know it seems a lot of work but once prep is done, smooth sailing. Can also be cooked in a crockpot on low for 4 hrs, just stir to provent sticking. For weight concerns use low fat and turkey bacon

Provided by Suzanne Marzano @kittybusia

Categories     Turkey Soups

Number Of Ingredients 16

8 slice(s) bacon
1 cup(s) onion, finely chopped
1/2 cup(s) celery, finely chopped
4 clove(s) garlic, minced
2 medium red potatoes,peeled and cut into1/4" pieces
3 cup(s) turkey, diced (i use fresh)
2 cup(s) dry white wine (optional)
2 cup(s) chicken stock
5 cup(s) milk
2 teaspoon(s) salt
1 teaspoon(s) pepper
1/4 teaspoon(s) nutmeg
2 cup(s) heavy cream
1/2 cup(s) apf
2 cup(s) white chedder cheese, grated
- crumbled bacon,chopped tomato for garnish

Steps:

  • Cook bacon in dutch oven,over medium heat, until slightly crisp
  • Add onion, celery and garlic and saute until tender.
  • Add turkey and potatoes and cook stirring ocasionally until turkey is seard on all sides.
  • Add wine, turn up heat to deglaze pan. Cook for 5 min, add stock, milk, salt, pepper, and nutmeg.Simmer over low heat for 15 min. or until potatoes are fork tender,
  • Stir often to avoid sticking to bottom of pan.
  • Whisk cream and flour in a small bowl and stir into simmering soup.
  • Turn off the heat, add cheese and stir until mixture has thickened. If to thick add chicken broth or turkey broth til consistency is how you like it.
  • Adjust seasonings and serve with slices of toast and desired toppings. (I like to put toast in bottom of bowl then top with soup and garnish

HOT BROWN SOUP



HOT BROWN SOUP image

Categories     Soup/Stew     Cheese

Yield 6 servings

Number Of Ingredients 16

6 tablespoons unsalted butter, plus melted butter for brushing
1 small onion, diced
2 stalks celery, diced
1/2 clove garlic, minced
5 tablespoons all-purpose flour
1 quart low-sodium chicken broth
1 cup heavy cream
1 cup shredded white American cheese (about 4 ounces)
1 1/2 cups shredded cheddar cheese (about 6 ounces)
1 cup diced deli ham
1 cup diced leftover roast turkey
6 slices baguette
6 slices bacon
1/2 pint grape tomatoes, thinly sliced
3 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, celery and garlic and cook, stirring, until softened, about 4 minutes. Stir in the flour and cook, stirring, 1 minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the American cheese and 1 cup cheddar until melted. Add the ham and turkey and heat through, 3 to 4 minutes. Remove from the heat and keep warm. Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, about 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning, until crisp, about 10 minutes; drain on paper towels, then crumble. Toss the tomatoes, parsley, and salt and pepper to taste in a bowl. Ladle the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, the tomato-parsley mixture and bacon.

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